- 1). Canvass the local restaurants in your area, speaking with restaurant managers or owners. Only speak with restaurants that you can visit on a reliable basis, preferably in a convenient route, rather than a haphazard arrangement. This will help you set up a regular schedule with the restaurant.
- 2). Bring sufficient documentation and photographs to explain to the manager what it is you will be doing with the waste vegetable oil. Let them look at (and smell) your biodeisel vehicle. As a side note, this preparation can also be very helpful when working in non-English-speaking locations.
- 3). Maintain solid professional relationships with these suppliers. It is essential that you are reliable with your pickups and make contact regarding any changes or cessations. It won't take very many missed pickups for a restaurant owner to go back to the old way of doing things, or allow another biodiesel fuel collector to have their waste oil.
- 4). Ensure that the containers you are transporting are tightly sealed. Bring your own containers if necessary, so that you can be sure you will not have even small spills on your return trip. If possible, transport the containers in an open truck bed or trailer.